Step 1. Preheat your oven to 375 degrees. Place a seasoned cast iron pan in the oven to preheat for about 15 minutes
Step 2. Toss the sliced fennel, halved potatoes and sliced leeks with the chopped garlic, 2 tablespoons of olive oil and a pinch of salt and pepper.
Step 3. Lay the vegetables out on a parchment-covered sheet pan with the potatoes cut-side down.
Step 4. Roast for about 20 minutes, then shake the pan and flip over the veggies. Continue roasting until all of the vegetables are golden.
Step 5. While the vegetables are cooking, toss the lamb chops in the za’atar spice. If your za’atar blend does not have salt added to it, add about 1/2 tsp. of salt to the spice blend before tossing the meat in it.
Step 6. Take the cast iron pan out of the oven and heat it over medium heat. Add 1/2 tablespoon of olive oil and let it get very hot. Once hot, add half of the lamb chops to the pan. Let the chops sear for about 1 minute on or until a nice crust has formed, then set the chops aside.
Step 7. Add the last 1/2 tablespoon of olive oil and add the remaining lamb chops. Sear on both sides, then place all of the seared chops in the pan. Place the entire pan into the oven and continue cooking until the chops read 140 degrees on your Thermopro instant read thermometer.
Step 8. Cook time will depend on how thick your lamb chops are, but estimate 5-7 minutes. If you’d prefer, you can also use a Thermopro thermometer with a probe. Simply set it to a desired temperature of 140 degrees and place the metal probe in the center of the thickest chop prior to placing them back into the oven
Step 9. Serve the lamb chops alongside a portion of the roasted vegetables and garnish with parsley.
*Note* Zaatar spice is a Middle-Eastern spice blend that typically consists of sesame seeds, marjoram, thyme, and sumac. It can be found in many supermarkets as well as any ethnic markets. If you cannot find a blend, you can easily make your own.
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